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Peanut Butter Cake

Our Test Kitchen combines the popular flavors of chocolate and peanut butter in a mini layer cake that's delectable and attractive. Make sure to store any leftovers in the refrigerator.

6 ServingsPrep: 20 min. Bake: 40 min. + cooling

Ingredients

3 tablespoons beaten egg, divided
6 tablespoons 2% milk, divided
6 tablespoons sugar, divided
1 ounce unsweetened chocolate, finely chopped
2 tablespoons shortening
1/2 teaspoon vanilla extract
1/2 cup cake flour
1/4 teaspoon baking soda
1/8 teaspoon salt
PEANUT BUTTER FROSTING:
4 ounces cream cheese, softened
1/3 cup sweetened condensed milk
1/3 cup creamy peanut butter
1 tablespoon salted peanuts, chopped
1 milk chocolate candy bar (1.55 ounces), broken into squares

Directions

In a small saucepan, combine 2 tablespoons egg and 2 tablespoons
milk. Stir in 3 tablespoons sugar and chocolate. Cook and stir over
medium heat until chocolate is melted and mixture comes just to a
boil. Remove from the heat; cool to room temperature.
In a small bowl, cream shortening and remaining sugar. Add remaining
egg. Beat in vanilla. Combine the flour, baking soda and salt; add
to creamed mixture alternately with remaining milk. Add chocolate
mixture; mix well.

2 of 2

Peanut Butter Cake (continued)

Directions (continued)

Pour into a 5-3/4-in. x 3-in. x 2-in. loaf pan coated with cooking
spray. Bake at 325° for 40-45 minutes or until a toothpick comes
out clean. Cool for 10 minutes before removing from pan to a wire
rack to cool completely. Split cake horizontally in half; level top.
For frosting, in a small bowl, beat cream cheese. Gradually beat in
milk and peanut butter. Spread between layers and over top and sides
of cake. Sprinkle with peanuts. Garnish with candy bar. Store in the
refrigerator. Yield: 6 servings.

Nutrition Facts: 1 piece equals 422 calories, 26 g fat (11 g saturated fat), 62 mg cholesterol, 276 mg sodium, 41 g carbohydrate, 2 g fiber, 10 g protein.